Indonesian Chicken Satay with Peanut Sauce

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1. 1Step 1: Pound the garlic, coriander, cumin and black peppercorns in a pestle and mortar until you have a paste. This can also be done in a spice grinder. Stir in the kecap manis and oil and then pour this marinade all over the chicken pieces in a large mixing bowl. Be sure to rub it right into the chicken pieces, cover and set aside to marinate for at least 30 minutes.
2. 2Step 2: While the chicken is marinating, prepare the Indonesian style peanut sauce. Pour about 10cm (4 in) rapeseed oil into a sauce pan or wok over a medium high heat. When visibly hot, add the peanuts and fry until they turn a couple shades darker. About 5 minutes should do.
3. 3Step 3: Transfer the fried peanuts to a bowl to cool. Discard or save all of the oil except for about 2 tbsp. Saute the shallots, garlic, ginger and chillies for about 5 minutes to soften.
4. 4Step 4: Transfer these cooked ingredients to the bowl with the peanuts to cool some. Using a pestle and mortar or food processor, grind to a course, not smooth sauce. You should still see a few small crunchy peanuts in there. Add the kecap manis and soy sauce and stir to combine. Set aside.
5. 5Step 5: When ready to cook, prepare your barbecue for direct heat cooking. You want the coals to be white hot! Your coals are ready when it is uncomfortably hot to hold your hand at cooking height for more than two seconds. Skewer your chicken pieces on the wooden skewers. You only want about 4 to 5 pieces of chicken at the end of each skewer.
6. 6Step 6: Dip the marinated chicken in some more kecap manis until they are completely coated. I usually just pour about 250ml (1 cup) of kecap manis on a plate and roll the chicken in it. Place the skewers over the fire and cook for about 8 minutes, turning from time to time until the chicken is cooked through and nicely charred. Serve hot with the peanut sauce.